Description
Like all brilliant, sauce beurre blanc is very simple and suitable for any fish. In his homeland, in the Loire valley, with sauce serves pike, the fish is quite bony and not too delicious, and that this dish is welcome at the French table, the great merit of simple, delicious and exquisite French sauce. I suggest to try the fish sauce of the butter. For the recipe and information thank Alexei Onegin.
Ingredients
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Fish fillets
500 g
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Shallots
1 piece
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Dry white wine
25 ml
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Vinegar
25 ml
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Butter
150 g
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Black pepper
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Salt
Cooking
Our initial products for the sauce. The wine is very dry, and rice vinegar, it's not as "vigorous". The wine and vinegar I poured together in a glass, butter cut in cubes.
Let's start with the sauce. Finely chop the onion. Put it in a small sauce pan, pour the mixture of wine and vinegar and put on medium heat, covered with a lid. Cook until almost complete evaporation of liquid. Don't leave the onions unattended, to not burnt.
Remove the saucepan from the heat and add in hot onions 2-3 cubes of butter, and knead vigorously until the transformation of the oil into the emulsion.
Gradually all the remaining oil made into an emulsion. If the oil is badly melted, you can return the saucepan to heat for a few minutes and a little heat, but not boil, otherwise the sauce will exfoliate and nothing happens. The stable oil emulsion flavoured with pepper and salt, but I salted. Set aside the saucepan with the sauce on the edge of a warm plate.
Let us fish. Fillet you can take any. Fish you can fry, boil, bake. I decided the fish fry. Fillets dry, sprinkle with salt and pepper.
Fry the fish in vegetable oil on both sides.
Place the fish on a plate, pour the warm sauce and serve. Help yourself!
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